Abstract
The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low fat with 7.5% inulin and 7.5% pectin (T4); and low fat with 15% inulin and 15% pectin (T5). The addition of fibers increased the yield (T3 and T5; 98.96%), and the color parameters were slightly reduced (T3). Moisture (61.14%) and ashes (6.96%) of sausages with inulin and pectin were higher (T5), while shear force, hardness, fracturability, gumminess, and chewiness (T3 and T5) were slightly lower than those of the control. The addition of inulin (T2) increased the sensory acceptance of the sausages (5.75). Fat can be replaced with inulin and pectin in frankfurter sausages to produce healthy and functional products.
fibers; texture; sensory acceptance; color; fat substitutes
1 Introduction
Nowadays, obesity and cardiovascular diseases are changing food consumption habits;
these changes have fostered the development of products with functional ingredients
that meet the market demands for maintaining a healthy body (Jiménez-Colmenero et al., 2010aJiménez-Colmenero, F., Cofrades, S., López-López, I., Ruiz-Capillas,
C., Pintado, T., & Solas, M. T. (2010a). Technological and sensory
characteristics of reduced/low-fat, low-salt frankfurters as affected by the
addition of konjac and seaweed. Meat Science, 84(3), 356-363.
http://dx.doi.org/10.1016/j.meatsci.2009.09.002. PMid:20374797
http://dx.doi.org/10.1016/j.meatsci.2009...
). Therefore, in recent years,
these trends in health and lifestyle have been focused on reducing the consumption
of animal fats (Ritzoulis et al., 2010Ritzoulis, C., Petridis, D., Derlikis, E. M., Fytianos, K., &
Asteriou, P. (2010). Utilization of inverse water-in-oil emulsions as fat
replacers in frankfurter model sausages: influence of fat emulsion content on
the organoleptic and mechanical properties. Journal of Texture Studies, 41(1),
62-74. http://dx.doi.org/10.1111/j.1745-4603.2009.00213.x.
http://dx.doi.org/10.1111/j.1745-4603.20...
).
Therefore, the consumption of fat from meat products is associated with health
problems (Muguerza et al., 2004Muguerza, E., Gimeno, O., Ansorena, D., & Astiasarán, I. (2004).
New formulations for healthier dry fermented sausages: a review. Trends in Food
Science & Technology, 15(9), 452-457.
http://dx.doi.org/10.1016/j.tifs.2003.12.010.
http://dx.doi.org/10.1016/j.tifs.2003.12...
), which has
led to the reformulation of products with reduced fat content. Thus, reformulations
in meat products seek to reduce fat, while maintaining product acceptance without
affecting its appearance, smell, and flavor ensuring that these products can be
considered functional foods, in some cases. Consequently, several scientific studies
have developed and proposed meat products with minimum levels of fat. However, it is
well known that the modification of this component reduces the sensory quality of
the final product, mainly its texture and acceptance, but meat products can be
formulated with low fat content by incorporating functional ingredients, such as
dietary fibers. These ingredients cannot be digested nor absorbed in the human
digestive tract (Roberfroid, 2007Roberfroid, M. (2007). Prebiotics: the concept revisited. The
Journal of Nutrition, 137(3, Suppl. 2), 830S-837S.
PMid:17311983.), and they
have water binding capacity and the ability to replace functional characteristics of
fat in meat products (Biswas et al.,
2011Biswas, A. K., Kumar, V., Bhosle, S., Sahoo, J., & Chatli, M. K.
(2011). Dietary fibers as functional ingredients in meat products and their role
in human health. International Journal of Livestock Production, 2(4),
45-54.).
Dietary fibers, particularly inulin and pectin, have been scarcely used in cooked
meat products; however, they have the capacity to hold water, interact with fat, and
provide texture; thus, they are suitable to be used as fat substitutes. Although it
is known that the use of fat in emulsified products such as Frankfurt sausages may
pose problems in their acceptance, it is possible that the technological properties
of dietary fiber can improve their sensory characteristics (García et al., 2006García, M. L., Cáceres, E., & Selgas, M. D. (2006). Effect of
inulin on the textural and sensory properties of mortadella, a Spanish cooked
meat product. International Journal of Food Science & Technology, 41(10),
1207-1215. http://dx.doi.org/10.1111/j.1365-2621.2006.01186.x.
http://dx.doi.org/10.1111/j.1365-2621.20...
; Nowak et
al., 2007Nowak, B., Von Mueffling, T., Grotheer, J., Klein, G., &
Watkinson, B. M. (2007). Energy content, sensory properties, and microbiological
shelf life of German Bologna-type sausages produced with citrate or phosphate
and with inulin as fat replacer. Journal of Food Science, 72(9), S629-S638.
http://dx.doi.org/10.1111/j.1750-3841.2007.00566.x.
http://dx.doi.org/10.1111/j.1750-3841.20...
). The use of inulin and pectin in frankfurter sausages have not
been studied extensively, but the use of these fibers to develop healthy meat
products should be investigated. Therefore, the aim of this research was to evaluate
the contribution and effect of inulin and pectin as fat substitutes on the chemical
composition, texture, and sensory acceptability of frankfurter sausages.
2 Materials and methods
2.1 Ingredients
BENEO-ORAFTI® GR Inulin (92% inulin, 8% glucose, fructose, and sucrose; Megafarma, S.A. de C.V., Mexico D.F.) and low methoxyl pectin (GRINDSTED ®PECTIN LA-410; degree of esterification 30%; DANNOVA QUÍMICA, S.A. de C.V., Mexico D.F.) were used as fat substitutes. Meat byproducts (fat, pork, and beef) were obtained from the Meat Processing Unit of the Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua; the excess of fat content of the partially thawed meat was cut and separated. The meat was sliced into 1 cm2 pieces before use. Polyphosphates, nitrites, ascorbate, and condiments were purchased from the company McCormick Pesa, S.A. de C.V.
2.2 Treatments
Six treatments were evaluated to test fat replacement (Table 1): control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low fat with 7.5% inulin and 7.5% pectin (T4); and lastly, low fat with 15% inulin and 15% pectin (T5). Each sample was composed of 1.5 kg of meat, and the analyses were performed in triplicate, in three different time periods (three blocks). Fat and meat were significantly different in the three experimental blocks (treatments).
2.3 Preparation of sausages
Ingredients and raw materials were added per kg of product (Table 1). The formulation and the process
were performed according to the method proposed by Deda et al. (2007)Deda, M. S., Bloukas, J. G., & Fista, G. A. (2007). Effect of
tomato paste and nitrite level on processing and quality characteristics of
frankfurters. Meat Science, 76(3), 501-508.
http://dx.doi.org/10.1016/j.meatsci.2007.01.004. PMid:22060993
http://dx.doi.org/10.1016/j.meatsci.2007...
, with some modifications; it consisted
of the following stages: (1) beef and pork partially thawed were chopped using a
HOBART® cutter (Hobart Corporation, Model 84145; Troy, OHIO, USA) for 3 min, and
nitrites, ascorbate, and 1/3 of ice were added slowly; (2) then, polyphosphates
and the remaining 1/3 of ice were incorporated, and the milling continued for 2
minutes; (3) next, the sausage condiment was added, and the process of
emulsification continued for 2 more minutes, keeping the temperature below 11
°C; (4) the partially thawed pork fat was added and milled for 2 min; (5) the
starch was added along with the rest of the ice, and the milling continued for 3
min; (6) once the meat dough was prepared, it was stuffed into 3 cm diameter
cellulose casings using a TORREY® mill (Model M-22 R1; N.L., México) adapted
with a mouthpiece, and the sausages were manually tied with a thread every 15
cm; (7) subsequently, the sausages were cooked in a water bath (RIVAL® 20 Quart,
Model RO220; China) and were wrapped with a polyethylene film to prevent the
washing of ingredients until they reached an internal temperature of 68 °C; the
sausages were then cooled in an ice bath (4 °C for 20 min), drained for 10 min,
and refrigerated at 4 °C in polyethylene bags until analysis. For the
preparation of the treatments T2 and T3, inulin powder was added in the third
step after the sausage condiment was added; finally, to prepare T4 and T5,
pectin powder was incorporated in the first step, one minute before milling, and
inulin was added in the third step after the condiment was added.
2.4 Process yield (PY)
The PY of the sausages was determined in each treatment (Equation 1). The cooked and
uncooked sausages were weighed, and the process yield was calculated as follows:
the weight of the cooked sausage sample divided by the weight of the uncooked
sausage sample multiplied by 100 (Yang et al.,
2007Yang, H. S., Choi, S. G., Jeon, J. T., Park, G. B., & Joo, S. T.
(2007). Textural and sensory properties of low fat pork sausages with added
hydrated oatmeal and tofu as texture-modifying agents. Meat Science, 75(2),
283-289. http://dx.doi.org/10.1016/j.meatsci.2006.07.013.
PMid:22063660
http://dx.doi.org/10.1016/j.meatsci.2006...
).
2.5 pH
The pH of the sausages in each batch was determined 24 h after their preparation using an Orion 3 Star puncture potentiometer (Portable pH meter MA 01915, Thermo Fisher Scientific, U.S.A.). Measurements were performed in triplicate.
2.6 Water-holding capacity (WHC)
The WHC of the sausages was determined using the compression method proposed by
Tsai & Ockerman (1981)Tsai, T. C., & Ockerman, H. W. (1981). Water binding measurement
of meat. Journal of Food Science, 46(3), 697-701.
http://dx.doi.org/10.1111/j.1365-2621.1981.tb15328.x.
http://dx.doi.org/10.1111/j.1365-2621.19...
and Dzudie et al. (2005)Dzudie, T., Scher, J., Tchiégang, C., & Hardy, J. (2005). Effect
of fat sources on the physico-chemical nutritional and textural properties of
beef sausages. Journal of Food Technology, 3(2), 220-225. with some
modifications. Approximately 0.3 g of sausage was placed between two filter
papers and then placed between two 12 x 12 cm plexiglass plates, and a force of
4.0 kg was applied for 20 min. Due to the force exerted on the sample, the
released liquids were impregnated in the paper, and they were considered as
meat-free water; WHC was performed in triplicate, and the following Equations 2 and 3 were used:
where Iw is the initial weight of the sample (0.3 g) and Fw is the final weight.
2.7 Color
Color was measured directly in the internal part of the sausages using a Minolta Chroma Meter 2002 colorimeter (CR-400/410, Konica Minolta Holdings, Inc., Tokyo, Japan) based on the CIE (L*, a* and b*) system; the equipment was calibrated before measurements. These were performed in triplicate in sections of 2.5 cm long and 3 cm diameter.
2.8 Proximate analysis
The proximate analysis of the sausages was performed 24 h after their preparation according to the AOAC (Association of Official Analytical Chemists, 1998Association of Official Analytical Chemists – AOAC. (1998). Official Methods of Analysis of Association of Official Analytical Chemists (15th ed.). Washington: AOAC International.): moisture, method 950.46; ashes, method 920.153; fat, method 985.15; and protein, Kjeldahl method 992.15. All the evaluations were performed in triplicate.
2.9 Shear force (SF) and texture profile analysis (TPA)
The SF and TPA were performed using a Texturometer (TA.XT2i Stable Micro Systems
Serrey, England). For the SF, the Warner-Bratzler blade was adapted to
texturometer (Su et al., 2000Su, Y. K., Bowers, J. A., & Zayas, J. F. (2000). Physical
characteristics and microstructure of reduced-fat frankfurters as affected by
salt and emulsified fats stabilized with nonmeat proteins. Journal of Food
Science, 65(1), 123-128.
http://dx.doi.org/10.1111/j.1365-2621.2000.tb15966.x.
http://dx.doi.org/10.1111/j.1365-2621.20...
), and five
central sections of each sample were used; these were standardized to 2.5 cm
high and 3.0 diameter at a temperature of 4 °C; the conditions established for
the test were: speed of 2 mms–1 (pre-test), 2 mms–1
(test), 10 mms–1 (post-test), and a distance of 30 mm.
The TPA was performed using six central sections, standardized as 2.5 cm high and
3.0 cm diameter at 4 °C. A cylindrical piston was used to compress the sample
during the two cycles of the test at 70% of the original height and a time
interval of 5 s between the two compression cycles. Force-time deformation
curves were obtained from the conditions established in the texturometer: speed
of 1.0 mms–1 (pre-test), of 5.0 mms–1 (test), and of 5.0
mms–1 (post-test); the following parameters were quantified and
defined according to Bourne (1978)Bourne, M. C. (1978). Texture profile analysis. Food Technology,
35(2), 62-66. and
other authors (Ayo et al., 2008Ayo, J., Carballo, J., Solas, M. T., & Jiménez-Colmenero, F.
(2008). Physicochemical and sensory properties of healthier frankfurters as
affected by walnut and fat content. Food Chemistry, 107(4), 1547-1552.
http://dx.doi.org/10.1016/j.foodchem.2007.09.019.
http://dx.doi.org/10.1016/j.foodchem.200...
; Álvarez et al., 2012Álvarez, D., Xiong, Y. L., Castillo, M., Payne, F. A., &
Garrido, M. D. (2012). Textural and viscoelastic properties of pork frankfurters
containing canola-olive oils, rice bran, and walnut. Meat Science, 92(1), 8-15.
http://dx.doi.org/10.1016/j.meatsci.2012.03.012. PMid:22503483
http://dx.doi.org/10.1016/j.meatsci.2012...
): hardness (N),
fracturability (N), adhesiveness (gs), springiness (mm), cohesiveness, gumminess
(N), and chewiness (Nmm).
2.10 Sensory evaluation
An affective sensory test of attributes was conducted by measuring the level of satisfaction of 84 consumers. This process was approved by the Ethical Committee of the university. Each consumer received, in random order, two slices of each treatment sample (5 mm high at 4 °C), which were served on plastic dishes encoded with three-digit random numbers; they evaluated the following attributes: pinkness, appearance, smell, taste, and overall acceptance; a 7-point hedonic scale anchored by 7 = liked very much and 1 = disliked very much was used (Anzaldúa-Morales, 1994Anzaldúa-Morales, A. (1994). La evaluación sensorial de los alimentos en la teoría y la práctica. Zaragoza: Acribia.; Meilgaard et al., 2006Meilgaard, M., Civille, G. V., & Carr, T. B. (2006). Affective tests consumer tests and in-house panel acceptance tests. In M. Meilgaard, G. V. Civille & T. B. Carr, Sensory evaluation techniques (4th ed., cap. 12, pp. 231-251). Boca Raton: CRC Press.).
2.11 Statistical analysis
The variables were analyzed using a randomized complete block design with the GLM procedure (SAS Institute, 2006SAS Institute. (2006). Statistical Analysis System. Version 9.1.3. Cary, North Carolina.) and the following statistical model (Equation 4):
where yij = variables measured in the products by effect of the treatment i and block j; μ = treatments mean; τi = effect of the treatment i; βj = effect of the block j; eij = residual error. The significance level used for all statistical analyses was 5%; the Tukey statistical test was performed to compare the means between treatments.
3 Results and discussion
3.1 Process yield (PY)
The addition of inulin and pectin showed a significant effect (P < 0.05) on
the PY of the sausages. The addition of these ingredients increased more than
98.5% of the PY. T3 had the highest PY value, while T0 and T1 had the lowest
values (Table 2). A similar behavior was
found by Xiong et al. (1999Xiong, Y. L., Noel, D. C., & Moody, W. G. (1999). Textural and
sensory properties of low-fat beef sausages with added water and polysaccharides
as affected by pH and salt. Journal of Food Science, 64(3), 550-554.
http://dx.doi.org/10.1111/j.1365-2621.1999.tb15083.x.
http://dx.doi.org/10.1111/j.1365-2621.19...
); they
attributed their results to the capacity of gums to bind and hold water due to
their ability to form hydrogen bonds with water. García-García & Totosaus (2008)García-García, E., & Totosaus, A. (2008). Low-fat sodium-reduced
sausages: Effect of the interaction between locust bean gum, potato starch and
κ-carrageenan by a mixture design approach. Meat Science, 78(4), 406-413.
http://dx.doi.org/10.1016/j.meatsci.2007.07.003. PMid:22062459
http://dx.doi.org/10.1016/j.meatsci.2007...
explain this behavior
by the denaturation of meat proteins before gelatinization of other ingredients
in the polysaccharide-meat system. On the other hand, Choi et al. (2010)Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Jeong,
J. Y., Chung, H. J., & Kim, C. J. (2010). Effects of replacing pork back fat
with vegetable oils and rice bran fiber on the quality of reduced-fat
frankfurters. Meat Science, 84(3), 557-563.
http://dx.doi.org/10.1016/j.meatsci.2009.10.012. PMid:20374824
http://dx.doi.org/10.1016/j.meatsci.2009...
reported that the yield depends on
temperature, cooking time, ingredients, amount of fat in the products, and
dietary fiber. Thus, the results obtained in this research indicate that dietary
ingredients can improve the yield of the sausages.
3.2 pH
The dietary ingredients used had significant effects (P < 0.05) on the pH of
the sausages (Table 2). The pH decreased
with increased concentration of inulin and pectin. T5 had the lowest pH, and T0
had the highest. Xiong et al. (1999)Xiong, Y. L., Noel, D. C., & Moody, W. G. (1999). Textural and
sensory properties of low-fat beef sausages with added water and polysaccharides
as affected by pH and salt. Journal of Food Science, 64(3), 550-554.
http://dx.doi.org/10.1111/j.1365-2621.1999.tb15083.x.
http://dx.doi.org/10.1111/j.1365-2621.19...
reported that polysaccharides and proteins in food interact through
electrostatic association (attraction and repulsion) between the polar and
non-polar groups of gums and proteins, resulting in pH variations. Choi et al. (2009)Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim,
H. W., Jeong, J. Y., & Kim, C. J. (2009). Characteristics of low-fat meat
emulsion systems with pork fat replaced by vegetable oils and rice bran fiber.
Meat Science, 82(2), 266-271. http://dx.doi.org/10.1016/j.meatsci.2009.01.019.
PMid:20416740
http://dx.doi.org/10.1016/j.meatsci.2009...
obtained opposite
results to those of the present study; they found higher pH (6.46 to 6.47) in
sausages formulated with vegetable oil and rice bran fiber; these authors
attributed this phenomenon to the minerals, such as iron, phosphorus, and
calcium, present in the fibers. However, López-López et al. (2009)López-López, I., Cofrades, S., & Jiménez-Colmenero, F. (2009).
Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive
oil and chilled storage on physicochemical, sensory and microbial
characteristics. Meat Science, 83(1), 148-154.
http://dx.doi.org/10.1016/j.meatsci.2009.04.014. PMid:20416775
http://dx.doi.org/10.1016/j.meatsci.2009...
obtained low pH using edible algae (5%;
Himanthalia elongata) in low-fat (10%) sausages; these
authors attributed their results to low ionic strength, chemical composition of
dietary fiber, and the protein content of the polysaccharides. Kim et al. (2011)Kim, I. S., Jin, S. K., Mandal, P. K., & Kang, S. N. (2011).
Quality of low-fat pork sausages with tomato powder as colour and functional
additive during refrigerated storage. Journal of Food Science and Technology,
48(5), 591-597. http://dx.doi.org/10.1007/s13197-010-0182-2.
PMid:23572792
http://dx.doi.org/10.1007/s13197-010-018...
stated that the decrease
of pH in sausages is affected by the ingredients used in the formulation. In
this research, the decrease in the sausage pH may be due to the pectin pH
(4.3).
3.3 WHC
WHC was influenced (P < 0.05) by the addition of dietary fibers to the low fat
sausages (Table 2); T5 and T0 had the
highest WHC, and T3 had the lowest; these results showed that the addition of
15% inulin and pectin (T5) improve the water holding capacity. Cengiz & Gokoglu (2007)Cengiz, E., & Gokoglu, N. (2007). Effects of fat reduction and
fat replacer addition on some quality characteristics of frankfurter-type
sausages. International Journal of Food Science & Technology, 42(3),
366-372. http://dx.doi.org/10.1111/j.1365-2621.2006.01357.x.
http://dx.doi.org/10.1111/j.1365-2621.20...
found
increased WHC using citrus fiber in sausages with three fat levels (20, 10 and
5%); they reported that this result is due to the high fat levels and addition
of fiber. Therefore, the results of this research showed that the addition of
pectin improves WHC. On the other hand, according to López-López et al. (2009)López-López, I., Cofrades, S., & Jiménez-Colmenero, F. (2009).
Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive
oil and chilled storage on physicochemical, sensory and microbial
characteristics. Meat Science, 83(1), 148-154.
http://dx.doi.org/10.1016/j.meatsci.2009.04.014. PMid:20416775
http://dx.doi.org/10.1016/j.meatsci.2009...
, water holding capacity of some
fibers is related to the type and amount of their polysaccharides; large
particles are associated with open structures that improve the properties of
hydration and fat absorption capacity. This could explain the fact that the
addition of inulin and pectin increased the WHC due to their ability to bind
water molecules and retain fat.
3.4 Color
The addition of dietary fiber had significant effect (P < 0.05) on the color
parameters of frankfurter sausages (Table
2). L* was lower in T3 but higher in T4, which was not different from
the L* value of the control (T0). Accordingly, Cáceres et al. (2004)Cáceres, E., García, M. L., Toro, J., & Selgas, M. D. (2004).
The effect of fructooligosaccharides on the sensory characteristics of cooked
sausages. Meat Science, 68(1), 87-96.
http://dx.doi.org/10.1016/j.meatsci.2004.02.008. PMid:22062011
http://dx.doi.org/10.1016/j.meatsci.2004...
found similar color parameters values in
sausages with fructooligosaccharides (2-12%); they reported that these
differences are due to the lack of fat and incorporation of dietary fiber.
Moreover, a* was influenced by the addition of dietary ingredients; T2 and T3
were the highest. The b* value was affected by inulin and pectin. T5 and T4
showed the highest values. This indicates that an increase in pectin
concentration affected a* and b* values, whereas the addition of inulin did not
have the same effect. Cáceres et al.
(2004)Cáceres, E., García, M. L., Toro, J., & Selgas, M. D. (2004).
The effect of fructooligosaccharides on the sensory characteristics of cooked
sausages. Meat Science, 68(1), 87-96.
http://dx.doi.org/10.1016/j.meatsci.2004.02.008. PMid:22062011
http://dx.doi.org/10.1016/j.meatsci.2004...
stated that the a* and b* values were not affected by
fructooligosaccharides since they were characterized as whitish and
translucent.
Similar behavior was obtained by Özvural et al.
(2009)Özvural, E. B., Vural, H., Gökbulut, İ., & Özboy-Özbaş, Ö.
(2009). Utilization of brewer's spent grain in the production of Frankfurters.
International Journal of Food Science & Technology, 44(6), 1093-1099.
http://dx.doi.org/10.1111/j.1365-2621.2009.01921.x.
http://dx.doi.org/10.1111/j.1365-2621.20...
using brewery’s spent grain (1, 3 and 5%) in sausages. On the
other hand, Ayo et al. (2008)Ayo, J., Carballo, J., Solas, M. T., & Jiménez-Colmenero, F.
(2008). Physicochemical and sensory properties of healthier frankfurters as
affected by walnut and fat content. Food Chemistry, 107(4), 1547-1552.
http://dx.doi.org/10.1016/j.foodchem.2007.09.019.
http://dx.doi.org/10.1016/j.foodchem.200...
highlighted that by reducing the fat content, L* and b* values decreased and a*
increased, but a number of variations can be found in color when the fat level
and meat content (myoglobin) is changed (Jiménez-Colmenero et al., 2010bJiménez-Colmenero, F., Herrero, A., Pintado, T., Solas, M. T., &
Ruiz-Capillas, D. (2010b). Influence of emulsified olive oil stabilizing system
used for pork backfat replacement in frankfurters. Food Research International,
43(8), 2068-2076.
http://dx.doi.org/10.1016/j.foodres.2010.06.010.
http://dx.doi.org/10.1016/j.foodres.2010...
). Therefore, the addition of pectin
and inulin affects the lightness, redness, and yellowness values.
3.5 Proximate analysis
Significant effects (P < 0.05) were found in moisture, fat, and ash contents,
but there were no differences in the protein content (Table 3). The moisture of T5 was higher than that of T0,
and T1 had the highest value. The addition of fibers increased moisture content;
similar behavior was found by Vural et al.
(2004)Vural, H., Javidipour, I., & Ozbas, O. O. (2004). Effects of
interesterified vegetable oils and sugarbeet fiber on the quality of
frankfurters. Meat Science, 67(1), 65-72.
http://dx.doi.org/10.1016/j.meatsci.2003.09.006. PMid:22061117
http://dx.doi.org/10.1016/j.meatsci.2003...
, Choi et al. (2009)Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim,
H. W., Jeong, J. Y., & Kim, C. J. (2009). Characteristics of low-fat meat
emulsion systems with pork fat replaced by vegetable oils and rice bran fiber.
Meat Science, 82(2), 266-271. http://dx.doi.org/10.1016/j.meatsci.2009.01.019.
PMid:20416740
http://dx.doi.org/10.1016/j.meatsci.2009...
and Choi et al. (2010)Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Jeong,
J. Y., Chung, H. J., & Kim, C. J. (2010). Effects of replacing pork back fat
with vegetable oils and rice bran fiber on the quality of reduced-fat
frankfurters. Meat Science, 84(3), 557-563.
http://dx.doi.org/10.1016/j.meatsci.2009.10.012. PMid:20374824
http://dx.doi.org/10.1016/j.meatsci.2009...
using rice bran
fiber; these authors reported that this fiber increases the water holding
capacity and therefore the moisture content in the sausages. Fat level was the
highest in T0 because it was formulated with the highest content of back fat
(19.47%), while the other treatments had the lowest fat content because they
were formulated with 16.55 and 13.63% of back fat and dietary fibers. Tobin et al. (2012)Tobin, B. D., O’Sullivan, M. G., Hamill, R. M., & Kerry, J. P.
(2012). Effect of varying salt and fat levels on the sensory and physiochemical
quality of frankfurters. Meat Science, 92(4), 659-666.
http://dx.doi.org/10.1016/j.meatsci.2012.06.017. PMid:22784420
http://dx.doi.org/10.1016/j.meatsci.2012...
obtained similar
results in sausages; they stated that the sausages prepared with high fat levels
have high fat content. The ash content was higher in all low-fat sausages due to
the addition of inulin and pectin. According to López-López et al. (2009)López-López, I., Cofrades, S., & Jiménez-Colmenero, F. (2009).
Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive
oil and chilled storage on physicochemical, sensory and microbial
characteristics. Meat Science, 83(1), 148-154.
http://dx.doi.org/10.1016/j.meatsci.2009.04.014. PMid:20416775
http://dx.doi.org/10.1016/j.meatsci.2009...
and Choi
et al. (2010)Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Jeong,
J. Y., Chung, H. J., & Kim, C. J. (2010). Effects of replacing pork back fat
with vegetable oils and rice bran fiber on the quality of reduced-fat
frankfurters. Meat Science, 84(3), 557-563.
http://dx.doi.org/10.1016/j.meatsci.2009.10.012. PMid:20374824
http://dx.doi.org/10.1016/j.meatsci.2009...
, ash increased with the incorporation of algae and rice
bran fiber in low-fat products. Finally, the protein content of sausages was not
influenced (P > 0.05) by the addition of inulin and pectin. Jiménez-Colmenero et al. (2010a)Jiménez-Colmenero, F., Cofrades, S., López-López, I., Ruiz-Capillas,
C., Pintado, T., & Solas, M. T. (2010a). Technological and sensory
characteristics of reduced/low-fat, low-salt frankfurters as affected by the
addition of konjac and seaweed. Meat Science, 84(3), 356-363.
http://dx.doi.org/10.1016/j.meatsci.2009.09.002. PMid:20374797
http://dx.doi.org/10.1016/j.meatsci.2009...
found
similar changes in the composition of low-fat sausages prepared with konjac
dietary fiber (10.5 and 19.3%) and seaweed (3.3%); these authors reported that
this was due to the ability of dietary fiber to change the composition of the
product.
3.6 Shear force (SF) and texture profile analysis (TPA)
The textural behavior of sausages with dietary fibers is shown in Table 4. SF of the sausages was influenced
(P < 0.05); T1 had the highest value, and T3 had the lowest. This result
shows that inulin and pectin could simulate the functional characteristics of
fat in sausages, especially due to the high water absorption capacity of inulin.
Totosaus & Pérez-Chabela (2009)Totosaus, A., & Pérez-Chabela, M. L. (2009). Textural properties
and microstructure of low-fat and sodium-reduced meat batters formulated with
gellan gum and dicatonic salts. LWT-Food Science and Technology, 42(2), 563-569.
http://dx.doi.org/10.1016/j.lwt.2008.07.016.
http://dx.doi.org/10.1016/j.lwt.2008.07....
obtained similar data in meat batters with gellan gum; they reported that
reduced fat levels and the addition of gums in the presence of Ca2+,
resulted in hard gels, which changed the textural properties (Savadkoohi et al., 2014Savadkoohi, S., Hoogenkamp, H., Shamsi, K., & Farahnaky, A.
(2014). Color, sensory and textural attributes of beef frankfurter, beef ham and
meat-free sausage containing tomato pomace. Meat Science, 97(4), 410-418.
http://dx.doi.org/10.1016/j.meatsci.2014.03.017. PMid:24769097
http://dx.doi.org/10.1016/j.meatsci.2014...
) and therefore SF
high values could be obtained. According to González-Viñas et al. (2004)González-Viñas, M. A., Caballero, A. B., Gallego, I., & García
Ruiz, A. (2004). Evaluation of the physico-chemical, rheological and sensory
characteristics of commercially available Frankfurters in Spain and consumer
preferences. Meat Science, 67(4), 633-641.
http://dx.doi.org/10.1016/j.meatsci.2004.01.004. PMid:22061813
http://dx.doi.org/10.1016/j.meatsci.2004...
, samples with high-fat and increased
dry matter resulted in lower values of SF.
The effects of replacing backfat with different levels of inulin and pectin on
the textural properties of sausages are presented in Table 4. In general, the results show significant
differences (P < 0.05) in TPA. Hardness, cohesiveness, gumminess, and
chewiness were lower in treatments with dietary fibers. For example, hardness
was lower in T5, whereas T1 had the highest value. These differences could be
attributed to the fat content and the dietary ingredients due to their high
binding ability and water holding capacity (Choi et al., 2014Choi, Y. S., Kim, H. W., Hwang, K. E., Song, D. H., Choi, J. H.,
Lee, M. A., Chung, H. J., & Kim, C. J. (2014). Physicochemical properties
and sensory characteristics of reduced-fat frankfurters with pork back fat
replaced by dietary fiber extracted from makgeolli lees. Meat Science, 96(2 Pt
A), 892-900. http://dx.doi.org/10.1016/j.meatsci.2013.08.033.
PMid:24200582
http://dx.doi.org/10.1016/j.meatsci.2013...
); in the present study, the sausages with fibers
were softer. According to Cierach et al.
(2009)Cierach, M., Modzelewska-Kapituła, M., & Szaciło, K. (2009). The
influence of carrageenan on the properties of low-fat frankfurters. Meat
Science, 82(3), 295-299. http://dx.doi.org/10.1016/j.meatsci.2009.01.025.
PMid:20416731
http://dx.doi.org/10.1016/j.meatsci.2009...
, the hardness in the sausages is related to their fat
content.
Fracturability was not different between the treatments (P > 0.05); however,
low fat treatments with inulin and pectin had low values (Table 4). Moreover T1, T2, and T3 had the lowest adhesion
values; therefore, inulin (T3) did not affect this parameter. Pereira et al. (2011)Pereira, A. G. T., Ramos, E. M., Teixeira, J. T., Cardoso, G. P.,
Ramos, A. L., & Fontes, P. R. (2011). Effects of the addition of
mechanically deboned poultry meat and collagen fibers on quality characteristics
of frankfurter-type sausages. Meat Science, 89(4), 519-525.
http://dx.doi.org/10.1016/j.meatsci.2011.05.022. PMid:21669499
http://dx.doi.org/10.1016/j.meatsci.2011...
reported that this
feature should be smooth and without adhesion. T1 had the lowest adhesiveness
value; this suggests that fat and dietary fibers were responsible for
restructuring the sausages. An effect of inulin and pectin on the springiness of
the sausages was observed; treatments T0 and T4 were more elastic (Table 4). Xiong et al. (1999)Xiong, Y. L., Noel, D. C., & Moody, W. G. (1999). Textural and
sensory properties of low-fat beef sausages with added water and polysaccharides
as affected by pH and salt. Journal of Food Science, 64(3), 550-554.
http://dx.doi.org/10.1111/j.1365-2621.1999.tb15083.x.
http://dx.doi.org/10.1111/j.1365-2621.19...
highlighted that the increase in the charges of
protein allows for electrostatic interactions between proteins and
polysaccharides; therefore, this facilitates the formation of more elastic gels
in products. Similar results were obtained by Youssef & Barbut (2011)Youssef, M. K., & Barbut, S. (2011). Effects of two types of soy
protein isolates, native and preheated whey protein isolates on emulsified meat
batters prepared at different protein levels. Meat Science, 87(1), 54-60.
http://dx.doi.org/10.1016/j.meatsci.2010.09.002. PMid:20875930
http://dx.doi.org/10.1016/j.meatsci.2010...
, who stated that texture parameters vary
due to the formation of a dense protein matrix and a rigid structure depending
on the amount of lean meat used in the formulation. In this study, the sausages
made with inulin and pectin were not statistically different from that in the
T0; this could be attributed to the ability of dietary fibers to mimic the
function of fat in the sausages.
3.7 Sensory evaluation
Table 5 presents the acceptance of the
sensory attributes of the sausages. The addition of inulin and pectin influenced
(P < 0.05) the sensory attributes. T2 was the most preferred due to its
pinkness and appearance, while T3 was the least accepted. Cierach et al. (2009)Cierach, M., Modzelewska-Kapituła, M., & Szaciło, K. (2009). The
influence of carrageenan on the properties of low-fat frankfurters. Meat
Science, 82(3), 295-299. http://dx.doi.org/10.1016/j.meatsci.2009.01.025.
PMid:20416731
http://dx.doi.org/10.1016/j.meatsci.2009...
reported that using carrageenan
(0.41 and 0.70%) in sausages with 10 and 20% fat, increased preference of their
pinkness, juiciness, hardness, and flavor; presumably caused by the dilution of
myoglobin due to some ingredients. For example, in this research, pectin and
inulin improved the acceptance of some attributes such as appearance and flavor.
Özvural et al. (2009)Özvural, E. B., Vural, H., Gökbulut, İ., & Özboy-Özbaş, Ö.
(2009). Utilization of brewer's spent grain in the production of Frankfurters.
International Journal of Food Science & Technology, 44(6), 1093-1099.
http://dx.doi.org/10.1111/j.1365-2621.2009.01921.x.
http://dx.doi.org/10.1111/j.1365-2621.20...
reported that
the addition of powered brewery’s spent grains (1, 3, and 5%) in sausages (10%
fat) decreased palatability and sensory scores; in this study, for example,
higher levels of pectin affected the flavor and odor.
Smell and hardness exhibited similar behavior in the frankfurter sausages. T1 was
the most accepted and T5 was the least accepted. With regard to the flavor and
overall acceptance of the low-fat sausages, T2 was the most accepted, while T5
was less accepted. Tobin et al. (2012)Tobin, B. D., O’Sullivan, M. G., Hamill, R. M., & Kerry, J. P.
(2012). Effect of varying salt and fat levels on the sensory and physiochemical
quality of frankfurters. Meat Science, 92(4), 659-666.
http://dx.doi.org/10.1016/j.meatsci.2012.06.017. PMid:22784420
http://dx.doi.org/10.1016/j.meatsci.2012...
reported that 10% fat in sausages adversely affects the juiciness, while 25 and
15% fat are positively correlated to juiciness and flavor. Similar results were
obtained by Huang et al. (2011)Huang, S. C., Tsai, Y. F., & Chen, C. M. (2011). Effects of
wheat fiber, oat fiber, and inulin on sensory and physico-chemical properties of
chinese-style sausages. Asian-Australasian Journal of Animal Sciences, 24(6),
875-880. http://dx.doi.org/10.5713/ajas.2011.10317.
http://dx.doi.org/10.5713/ajas.2011.1031...
when
studying the effect of the addition of inulin (3.5 and 7.0%) on the sensory
properties of sausages; these authors suggested that the high solubility of
inulin improved textural properties. Andrès et
al. (2006)Andrès, S., Zaritzky, N., & Califano, A. (2006). The effect of
whey protein concentrates and hydrocolloids on the texture and colour
characteristics of chicken sausages. International Journal of Food Science &
Technology, 41(8), 954-961.
http://dx.doi.org/10.1111/j.1365-2621.2005.01152.x.
http://dx.doi.org/10.1111/j.1365-2621.20...
stated that the hydrocolloids improve product texture,
notably the flavor. In the present study, T2 improved acceptance of flavor in
the sausages. Similar behavior was found by Grizotto et al. (2012)Grizotto, R. K., Andrade, J. C., Miyagusku, L., & Yamada, E. A.
(2012). Physical, chemical, technological and sensory characteristics of
Frankfurter type sausage containing okara flour. Ciência e Tecnologia de
Alimentos, 32(3), 538-546..
4 Conclusions
Inulin and pectin increased the yield and improved the color parameters associated with consumer acceptance. The proximate analysis of the sausages showed that meat products can be reformulated with fibers, preserving the protein content and the water holding capacity. The textural analysis and the sensory evaluation demonstrated that dietary fibers can be used in sausages as fat replacers and also as a source of prebiotic ingredients.
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» http://dx.doi.org/10.1016/j.meatsci.2012.06.017 - Totosaus, A., & Pérez-Chabela, M. L. (2009). Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicatonic salts. LWT-Food Science and Technology, 42(2), 563-569. http://dx.doi.org/10.1016/j.lwt.2008.07.016.
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Publication Dates
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Publication in this collection
Jan-Mar 2015
History
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Received
06 July 2014 -
Accepted
04 Dec 2014